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Salmon and Kimchi Burgers

4 Servings

30 minutes plus chilling

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In this recipe, salmon burgers get a big flavor boost from kimchi and gochujang, two Korean powerhouse ingredients that we like to keep on hand. Achieving tender, nicely textured burgers that hold together can be tricky, but we developed a technique. We process half of the salmon until smooth; this puree helps bind the remaining roughly chopped salmon and the kimchi. If you like, coat the patties with panko breadcrumbs before cooking to create an extra-crispy coating, but the results still are delicious without. Serve the burgers on toasted buns with our quick kimchi-flecked mayonnaise.



30 minutes

plus chilling


  • ¾

    cup cabbage kimchi, drained, plus 2 teaspoons kimchi juice

  • 4

    scallions, cut into 1-inch pieces OR 1 jalapeño chili, stemmed and quartered OR both


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Marta M.
January 18, 2023
We get shipments of Alaska seafood by subscription. We usually roast the salmon, but this time we had some fresh kimchee on hand so we made these burgers. They were delicious — very moist and flavorful. Such a fun and different treat. We made happy eating noises throughout supper. Accompanied them with sweet potato fries.
Susan G.
September 29, 2023
Incredible flavor
I wanted to try a new salmon burger and just happened to have all of the ingredients needed for this recipe. My husband isn't a fan of kimchi, so wasn't sure if it'd pass his test but he loved it, slathering on extra kimchi mayo. I had one, he had two, and I got to have the leftover burger the next day for lunch.